Prep time
Cook time
Total time
Make the pastry at least one hour, preferably more, and leave to rest in the fridge before cooking the tart. The ingredients are in ounces as per the original recipe.
Recipe type: Baking
Cuisine: French
Serves: 1 tart
  • Pastry
  • 11 ounces sifted plain flour
  • 1¼ ounces sugar
  • ¼ teaspoon salt
  • 1 egg
  • 4½ ounces butter
  • Filling
  • 4 ounces unsalted butter
  • 10 ounces caster sugar
  • 4 eggs
  • 3 tablespoons plain flour
  • 3-4 crisp, sharp eating apples chopped into cubes
  • icing sugar to finish
  1. Preheat oven to 400F 200c
  2. Make the pastry in the normal way (I whizz mine up in the food processor) and after leaving to rest roll out and line a deepish 9" buttered tart tin.
  3. Put the sugar into a large bowl.
  4. Melt the butter in a pan over a low heat until it just starts to turn brown. Pour over the sugar, stirring well then add the eggs one at a time, beating after each addition. Add the flour and beat until smooth.
  5. Put the diced apple in the pastry case, spread out evenly and pour over the egg mixture. Bake for 30 minutes.
Recipe by The Eating Tree at